A traditional Lima sweet made from sweet potato and dried until a delicate sugar crust forms. Inside it stays tender and compact, with orange and cinnamon supporting the sweet potato and colorful sprinkles giving it the unmistakable look of an old-school Peruvian confection. Properly sweet, small, and dangerously easy to keep eating.
Boil the whole, unpeeled sweet potatoes in the water for 25 to 30 minutes, until a knife slides all the way to the center without resistance. Drain, let them steam off for about 5 minutes, then peel them while still warm.
Pass the warm sweet potato through a potato ricer until smooth. Transfer it to the saucepan with the sugar, orange juice, orange zest, and cinnamon, then cook over medium-low heat for 25 to 30 minutes, stirring frequently and scraping the bottom well. Stop when the mixture is
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Transfer the mixture to a bowl and let it cool for 10 minutes, just until it is comfortable to handle. Divide it into 16 portions and shape them into compact, elongated pieces on a baking sheet lined with parchment paper; scatter the sprinkles over the tops and press them in gently so they adhere.
Bake at 150°C / 300°F for 45 to 50 minutes, until the camotillos have a dry, lightly sugared surface that feels firm to the touch while still yielding slightly at the center. Let them cool on the baking sheet for 15 minutes before moving them; as they cool they firm up and develop their characteristic crust more clearly. And that’s it! Old-school Peruvian camotillo, colorful sprinkles and all. 😌
